Mushroom-rice-avocado salad

Name: Mushroom-rice-avocado salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 150 g Long grain rice; 250 g Mushrooms; 250 g Chanterelles; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 1 (350 g) large avocado; 1 TABLESPOON Lemon juice; 350 g Peaches (2 pieces); 1/2 bunch Chives; 1 TABLESPOON pink pepper; 175 g Whole milk yoghurt; 1 TABLESPOON Olive oil; 1 pinch Sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
150 g Long grain rice
250 g Mushrooms
250 g Chanterelles
1 TABLESPOON Oil
7-10 Tbsp Pepper
1 (350 g) large avocado
1 TABLESPOON Lemon juice
350 g Peaches (2 pieces)
1/2 bunch Chives
1 TABLESPOON pink pepper
175 g Whole milk yoghurt
1 TABLESPOON Olive oil
1 pinch Sugar

Directions

1
Bring a good 350 ml of water to the boil, season with salt. Add rice and simmer at low heat for about 20 minutes. Meanwhile clean the mushrooms and chanterelles. Wash chanterelles and pat dry. Heat the oil in a pan and fry the mushrooms. Season with salt and pepper.
2
Take them out and let them cool down. Cut avocados in half and cut out small balls with a ball cutter. Sprinkle avocado balls with lemon juice. Wash the peaches and dab dry. Cut the flesh into slices from the stone. Wash chives, dab dry and cut into fine rolls. Coarsely crush pink pepper. Drain rice, quench and let it drain. Mix yoghurt and olive oil. Season with salt, pepper and sugar. Stir in chives and pink pepper. Mix cold rice, mushrooms, avocado balls and peach slices.
3
Coarsely crush pink pepper. Drain rice, quench and let it drain. Mix yoghurt and olive oil. Season with salt, pepper and sugar. Stir in chives and pink pepper. Mix cold rice, mushrooms, avocado balls and peach slices. Drizzle with yoghurt sauce. Goes well with grilled chicken leg